Follow these steps, and you’ll be rewarded with a cheesecake that’s as delightful to make as it is to eat:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined and press the mixture firmly into the bottom of your prepared pan.
3. Bake the crust for about 10 minutes or until slightly golden. Let it cool while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
5. Add the sugar, vanilla extract, and flour. Mix until combined.
6. Slowly add the eggs one at a time, mixing on low speed just until combined. Be careful not to overbeat.
7. Fold in the sour cream and lemon zest, if using, until the mixture is smooth and creamy.
8. Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
9. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
10. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour.
11. Remove from the oven and run a knife around the edge to prevent cracks. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.